An IC-MS/MS Method for the Determination of 1-Hydroxyethylidene-1,1-diphosphonic Acid on Uncooked Foods Treated with Peracetic Acid–Based Sanitizers

• Published in: Chemical & pharmaceutical bulletin Vol. 64; no. 12; pp. 1713 - 1719
• Main Authors: Suzuki, Ippei, Kubota, Hiroki, Ohtsuki, Takashi, Tatebe, Chiye, Tada, Atsuko, Yano, Takeo, Akiyama, Hiroshi, Sato, Kyoko
• Format: Journal Article
• Language: English
• Published: Japan The Pharmaceutical Society of Japan 2016; Japan Science and Technology Agency
• Subjects: 1-hydroxyethylidene-1,1-diphosphonic acid; Acids; Anti-Infective Agents, Local - analysis; Anti-Infective Agents, Local - chemistry; Etidronic Acid - analysis; Etidronic Acid - chemistry; Food; food additive; Fruits; ion chromatography; Mass spectrometry; Mass spectroscopy; Peracetic acid; Peracetic Acid - chemistry; Peracetic Acid - pharmacology; Raw Foods; Recovery; Reproducibility; Sample preparation; Sanitizers; Spectrum Analysis; Tandem Mass Spectrometry; Vegetables
• ISSN: 0009-2363; 1347-5223
• DOI: 10.1248/cpb.c16-00555

A rapid, sensitive, and specific analytical method for the determination of 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) on uncooked foods after treatment with a peracetic acid–based sanitizer (PAS) was developed. The method involves simple sample preparation steps and analysis using ion chromatography (IC) coupled with tandem mass spectrometry (MS/MS). The quantification limits of HEDP on uncooked foods are 0.007 mg/kg for vegetables and fruits and 0.2 mg/kg for meats. The recovery and relative standard deviation (RSD) of HEDP analyses of uncooked foods ranged from 73.9 to 103.8% and 1.9 to 12.6%, respectively. The method’s accuracy and precision were evaluated by inter-day recovery tests. The recovery for all samples ranged from 93.6 to 101.2%, and the within-laboratory repeatability and reproducibility were evaluated based on RSD values, which were less than 6.9 and 11.5%, respectively. Analyses of PAS-treated fruits and vegetables using the developed method indicated levels of HEDP ranging from 0.008 to 0.351 mg/kg. Therefore, the results of the present study suggest that the proposed method is an accurate, precise, and reliable way to determine residual HEDP levels on PAS-treated uncooked foods.